Louisiana Syrup Cake

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups steen's cane syrup
• 1 egg
• 1 1/2 teaspoons baking soda
• 3/4 cup hot water
• 1/4 cup butter, softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons steen's cane syrup

Recipe

• 1 make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
• 2 in a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
• 3 in a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
• 4 add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
• 5 add the baking soda to the hot water, and then stir about half the water into the batter.
• 6 stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
• 7 quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
• 8 make the frosting: in a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
• 9 add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
• 10 to complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
• 11 if it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.